Apple Walnut Bread Loaf

Apple Walnut 5

Baked this a few days ago but have been too busy to post the recipe (@@) Was baking cake after cake and really missed having bread, so decided to bake this loaf for the family, especially for hubby who would prefer bread to cake for breakfast anytime!

Somehow craving for bread with some fillings but not savory ones. Saw some apples in my fridge and decided to go for this apple walnut loaf (^^) Too greedy with the filling and the slicing would be much easier if I have chosen to make the apple filling as jam or puree in the loaf. Or if I have made the bread into individual buns instead of loaf (#^^#) Nonetheless, the bread was yummy.

The recipe was largely adapted from food4tots but I have made the filling as chunky apple cubes instead of pureed form and have made into a loaf and not buns. Do drop by Lai Kuan’s blog. Her apple buns are so delicate and pretty! She has many awesome recipes in her blog too!


 For Apple Walnut Filling:

200g apple cubes (I used Granny Smith Green Apples) *You may cut into slices.
50ml water
1 1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1 tbs sugar

100g coarsely chopped toasted walnuts


Skinned the apples and cut into cubes. Soak them in salt water if you are not going to prepare the filling soon, so as to avoid discoloration.
In a saucepan over low fire, boil the drained apples, water, sugar, cinnamon powder and nutmeg powder together for around 10 minutes. Remove from heat to cool down.

For the Bread Loaf:
Group A
210g high protein flour (bread flour)
56g low protein flour (cake flour)
20g milk powder
42g castor sugar
½ tsp salt
6g instant yeast

Group B:
30g egg (lightly beaten)
85g water
84g tangzhong/ water roux (To prepare tangzhong, please refer to below.)

* Tangzhong

25g Bread Flour
125g milk/water (I prefer to use milk)
** Mix the above ingredient together in a pan.  Use low fire to heat the mixture. Stirring constantly till the mixture became thicker. Stop when you see lines being formed in the mixture as you stir. Remove from heat immediately and allow to cool to room temperature before using.
** We can prepare tangzhong (TZ) in advance too. When the TZ is cooled, cover with a cling wrap, allowing the cling wrap to touch the TZ. This will prevent the TZ being dried up. Keep in the fridge. Take it out in advance to allow it to return to room temperature when you want to use it.
** The above will yield about 85-90g of TZ. Scoop and use the necessary amount. Other recipes in my other posts might need more TZ, like 120g, then you may adjust the amount of TZ made accordingly. Ratio of bread flour to milk/water is 1:5

Group C:
22g unsalted butter (at room temperature)

For egg wash:
I use a large egg. After measuring 30g, I used the rest as egg wash.


  1. I used my breadmaker to knead the dough. First I place all the wet ingredients in Group B into the the pan. Then I add in the flour, the milk powder, followed by the sugar. I make a well in the middle of the heap of flour and add in there the yeast. I start the breadmaker, switching on the dough function. After 2 minutes, I add in the salt. The butter is added in around 7~8 minutes later.
  2. When the kneading is completed, remove the dough. Round the dough, transfer to a lightly greased bowl and spray some water on the dough. Cover with cling wrap. Let it rest for 40 minutes (at room temperature) until the dough is doubled in size (Relative humidity is 75%, 28°C).  Test the dough to see if it is well proofed.
  3. Punch the dough a few times to release the air. Cover with cling wrap to let it rest for another 10 minutes (at room temperature).
  4. After resting, divide the dough into 3 equal portions and roll into ball shaped. Roll out each ball into rectangular shape and spread evenly the drained apple filling. Sprinkle the chopped walnut and roll up the dough like a swiss roll. Do the same for the other 2 portions.
  5. Place the rolled up dough into the loaf pan and proof for another 45 minutes to an hour.
  6. As always, I proof the bread in the oven with door closed and heat off. Place a cup of hot water inside to create moist (Relative humidity is 85%, 38°C).
  7. 10 minutes before the end of the proofing, remove the tray and preheat an oven at 180°C.
  8. Brush top of the proofed loaf with egg wash. Bake at 180°C for 40 minutes or until lightly golden brown.
  9. Remove from the oven.

Apple Walnut 3

In the end, I did not let my girls bring this bread to school cos I know they would make a mess with the apple fillings falling off. They do not like cinnamon nor nutmeg as well, so hubby, helper and I had the whole loaf to ourselves and we finished it in 2 days (^-^) I found the bread tasted better the next day in fact.

Apple Walnut 3

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